Pat the pork belly dry with paper towels. If the piece is very uneven, trim any excess thin edges so it cooks evenly. Lightly score the fat surface in a 1/2-inch crosshatch if desired, taking care not to cut into the meat.

Mix dry rub

In a small bowl combine kosher salt, dark brown sugar, smoked paprika, black pepper, garlic powder, onion powder, ground cumin, and optional cayenne. Stir until evenly combined.

Coat pork belly thoroughly with the dry rub: rub the mixture all over the fat and meat surfaces, pressing to adhere. Place the rubbed pork belly in a shallow dish, cover, and refrigerate for at least 2 hours and up to overnight to let the flavors penetrate (bring to near room temperature for 30 minutes before cooking).

Braising Liquid & Finish

Preheat and sear

Preheat the oven to 300°F (150°C). On the stovetop, heat a heavy ovenproof skillet or Dutch oven over medium-high heat and add the neutral oil. Once shimmering, place the pork belly fat-side down and sear until a deep mahogany color and well rendered, about 6–8 minutes. Use tongs to turn and briefly sear the other sides for 1–2 minutes. Remove the pork belly and set aside.

Deglaze and build braising liquid

Reduce heat to medium. Add the apple cider vinegar to the hot pan to deglaze, scraping up browned bits with a wooden spoon. Add the chicken stock, soy sauce, and honey/maple syrup and stir to combine. Return the seared pork belly to the pan, fat-side up. The liquid should come partway up the sides of the pork (about 1/3–1/2 way). If needed, add a little more stock or water to reach that level.

Braise

Bring the liquid to a gentle simmer on the stovetop. Cover the pan with a tight-fitting lid or foil and transfer to the preheated oven. Braise for 2 to 2 1/4 hours, until the pork belly is very tender and easily pierced with a fork but still holds its shape.

Reduce braising liquid

Carefully remove the pork belly to a cutting board and tent with foil to rest. Place the braising liquid back on the stovetop over medium-high heat and boil until reduced to a glaze-like consistency, about 6–10 minutes. Stir in the unsalted butter at the end to create a glossy sauce. Taste and adjust seasoning with a pinch of salt or a little more soy if needed.

Finish with high heat (burnt/crisp exterior)

To get a burnt/caramelized exterior, slice the rested pork belly into 1/2- to 3/4-inch thick pieces. Heat the oven broiler or preheat a heavy skillet over high heat. Brush the exposed fat and meat lightly with the reduced glaze. Arrange slices on a rimmed sheet pan or in the hot skillet fat-side up. Broil 3–5 minutes, watching closely, until edges blister and become deeply caramelized and slightly charred. Alternatively, sear in the hot skillet 1–2 minutes per side for additional char. Remove when the exterior is deeply browned but not bitter.

Transfer slices back to the pan with any reserved glaze and spoon sauce over them to coat.

Garnish (optional)

Arrange the glazed, burnt-edged pork belly on a platter or individual plates. Sprinkle scallions, toasted sesame seeds, and microgreens or cilantro over the top. Serve immediately with remaining sauce on the side.